Most brewpubs settle on a 1000 L fermenter once they outgrow pilot batches but still rotate 8 to 12 core beers a year. That middle ground is what this vessel is sized for: unitanks and single-purpose fermenters built from SUS304, or SUS316L when the beer is highly acidic or the CIP routine runs hot and caustic.

How we build it

The inner shell starts as 3 mm plate at this volume, 4 mm above 2000 L. It is rolled, seam-welded, then TIG-welded inside with argon backing so the weld root stays clean and sugar-free. Interior welds are ground flush and polished to 0.4 to 0.6 micron Ra. The cone-to-body joint and the area around the bottom outlet get the most time, because that is where beer stone and biofilm take hold first. Exterior is 2B or brushed, with dimple-plate or laser-welded cooling jackets on the cone and lower body.

Insulation runs 80 to 100 mm of foamed-in-place polyurethane under a stainless or clad skin. Glycol feeds through a 1.5-inch or 2-inch tri-clamp, holding 4 C during active fermentation and pulling down to 0 to 1 C for cold crash without icing the cone.

Where these tanks end up

Craft breweries, cideries, kombucha and kefir plants, and beverage producers running fermented tea or low-alcohol bases. A brewpub with three to five tanks at this size usually pairs them with a 500 to 1000 L brewhouse and a single glycol chiller sized on simultaneous crash cooling, not on tank count alone.

Typical configuration

Questions we get before an order

Do I need a cone? For ale and lager where you crop yeast and drop trub, yes. A 60-degree cone is standard; 75 degrees helps with dry-hopped and high-solids beers. Flat-bottom tanks only make sense for open fermentation or cask-style programs.

Why the pressure rating matters. Carbonating in the tank means the PRV and shell rating must match your target volumes of CO2. We set the relief valve to the working pressure and test each shell hydrostatically before it ships. Never rely on the gauge alone.

CIP and piping. A rotating spray ball on the top manway plus a dedicated CIP return on the cone handles most cleaning cycles. We can supply DIN or tri-clamp ports and pre-drill for your glycol manifold so your contractor is not cutting into the jacket on site.

Before requesting a quote, have your batch size, beer styles, tank quantity, ceiling height, doorway width, and chiller capacity on hand. Those five numbers decide volume, cone angle, jacket area, and leg height.

Tell us your batch size, beer type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your brewery.